Student groups will learn quick breads through cookies March 4-6.
Students will clean and close the kitchen for Spring Break March 7 and 8.
Intro CA 08
(8) The student uses leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives. The student is expected to:
(A) apply team-building skills;
(B) apply decision-making and problem-solving skills;
(C) determine leadership and teamwork qualities to aid in creating a pleasant working atmosphere; and
(D) participate in community leadership and teamwork opportunities to enhance professional skills.
October 9 – December 8
Students will complete ServSafe Foodhandler training and test by Friday, October 13. This will be done outside of class for those who did not complete in class last week. Students must submit their certificate in GoogleClassroom by the end of the week.
Students will begin learning egg cookery and basic breakfast breads, as well as two mother sauces: Bechamel and Hollandaise.
Eggs included in this unit are:
- soft, medium, and hard scrambled
- oeufs Brouillet (french style scrambled often called “oeuf baveuse”)
- fried
- poached
- over easy, medium, and hard
- coddled
- soft, medium, and hard boiled
- basted
- sunny side up
Breakfast breads included in this unit:
- biscuits (and gravy made from bechemel)
- muffins
- scones
- pancakes
- cinnamon rolls
- crepes
November 30 – December 17
Students will demonstrate knowledge of content taught throughout the Fall semester. They will be preparing a complete breakfast meal for one. Meal will include an egg, a bread, and a sauce.
November 1-19
Students will continue to learn egg cookery and techniques. They will also learn quick breads, yeast breads, and basic lamination of dough. Students will learn two of the 5 mother sauces: Hollandaise and Béchamel.
10/19 – 10/29
Students will continue to learn and practice egg cookery as well as beginning to learn quick breads. Students will also begin to learn planning skills through making Halloween gingerbread houses.
Week of 10/4 – 10/8
Students will learn about cleaning and sanitizing in the commercial kitchen. They will learn how to use the 3-compartment sink for dishwashing and why labeling everything is so important.